Mesquite-smoked salmon fajitas

Main Ingredient: Various Fish Salmon Rice and Grains Cantaloupe
Preparation: Smoked
Course: Fajitas Stuffed Dishes
Yield:

Mesquite-smoked salmon fajitas ingredients

1 t Coarse (kosher) salt
1⁄2 t Coarse pepper
1⁄2 t Sugar
1⁄4 t Ground cumin
4 Salmon fillets, skinned
-4 to 5 ounces each
Salsa
1 Lime
1 Mango
1 c Diced cantaloupe
2 Scallions, finely chopped
1 T Chopped cilantro
1⁄8 t Pepper
Pn Salt
1 t Rice wine vinegar
OTHER INGREDIENTS
2 T Vegatable oil
1 Spanish onion, halved
-sliced (about 3 cups)
1 large Poblano chile, seeded
-julienned
8 flour tortillas, warmed
555 Calories
30 G protein
70 G carbohydrate
20 G fat
62 Mg cholesterol
917 Mg sodium

Cooking Mesquite-smoked salmon fajitas

1. In glass bowl, mix seasonings.
2. Add salmon; coat.
3. Cover; refrigerate one to three hours.
4. Meanwhile, make salsa: into bowl, grate lime zest.
5. Cut away white pith; over bowl, section lime.
6. Halve sections.
7. Piti, peel and chop mango; add to lime with remaining ingredients; toss.
8. Cover.
9. In skillet, heat oil over medium-high heat.
10. Add onion and chile; over medium heat, suate" 20 minutes, until soft.
11. Greasei wire cake rack.
12. Turn on stove vent.
13. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs.
14. Cut 3 inch hole in center of foil in skillet bottom.
15. Heat skillet, covered, 5 minutes over high heat.
16. Place mesquite chunks on bare spot in skillet.
17. Place rack on skillet.
18. Heat 3 minutes, covered, until skillet fills with smoke.
19. Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal.
20. Over medium-high heat, smoke salmon 12 minutes or just until cooked.
21. Carefully unswrp.
22. Place on platter; break into chunks.
23. Serve in tortillas with onion mixture and salsa.